Ayesha’s Kitchen
Lahori Chargha is one of the famous dishes of the heart of Pakistan, Lahore. It is a spicy, steamed and fried delicacy which can be used as a side dish or main ……
Ingredients:
- 1 whole chicken skinless (1.5 – 2 kgs)
- 1 litre oil (for deep drying)
- 1 tspn chaat masala
- 4 tbspns ghee
FOR MARINATION
- 1 cup lemon juice
- 1 tbspn garlic paste
- 1 tbspn ginger paste
- Salt to taste
- 1 tbspn red chilli flakes
- 1 tspn cumin powder
- 1 tspn star aniseed powder
- 2 tbspns garam masala
- 1 tbspn turmeric
- 1 tspn sugar
- 1 tspn carom seeds
- 1 tspn chaat masala
Procedure:
-Wash and dry the chicken. Place it onto a large shallow dish and with a sharp knife make deep cuts on legs, thighs and breasts.
-In a bowl combine all the spices, lemon juice, ginger and garlic paste and mix. Apply this mixture on the chicken. Massage and keep aside for 1 hr.
-In a deep convention pan heat 2 tbspns oil and place the chicken in it. Pour over all the remaining marinade juices and cook covered on low heat for 20 minutes or until the chicken is tender.
-Heat oil in a wok, add 4 tbspns ghee and deep fry chicken until its brown and crispy.
-Take it out from the oil, sprinkle some chaat masala and serve hot with naan, kachumar salad and mint raita or potato chips.
Mar 26, 2015 @ 14:54:36
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